Wednesday, October 21, 2009
Cheeseboard Pizza - Berkeley
1512 Shattuck Ave, Berkeley, CA 94709
(510) 549-3055
Parking: street parking
Hours: Closed Mondays
http://cheeseboardcollective.coop/Pizza%20Collective/PizzaPage.html
Last Visited: May 14, 2010
Food: 4 stars
Atmosphere: 2 to 3 stars
Service: 3 stars
Price: $ to $$
Cheese Board is located in the Gourmet Ghetto in Berkeley. It’s a co-op that sells a variety of cheese, and right next door you’ll find Cheese Board Pizza. Though it isn’t open daily, it’s definitely worth going there to try their excellent pizza. Cheese Board only makes one type of pizza daily, but it’s always fresh and scrumptious. The pizza available is listed on the chalkboard near the counter. It’s always vegetarian, but don’t let this deter you. It’s absolutely delightful. You can buy the pie as a whole or by the slice.
It’s a small place, so don’t expect to take a big crowd and be able to fit everyone. The locals and college students go there for the amazing flavor – you can even smell its wondrous aroma when you enter. Their pizza is simple but creative. It’s not always going to have tomato sauce. Just try it – you’ll like it. They also bake fresh bread, so be sure to try that if you get the chance. If you are there before they close, they even offer starving college students the bread for free – isn’t that nice?
Since my initial visits in 2001, Cheese Board has gotten a major overhaul. They took over the adjacent shop and have expanded, so there is a lot more seating and the whole place is brighter.
There is even a live band during lunch time. There may be one for dinner too, but I haven’t been during dinner hours recently. They recently raised prices to $2.50 a slice, but it’s still extremely reasonable and the pizza is as good as I remember it. The lines are out the door, but they’re very efficient at their operation with two registers to serve you. It’s absolutely necessary to try a slice just out of the oven. Leave it in the foil for more than ten minutes and the steam will cause the crust to turn a little soft. Still good, but best eaten right away. For today’s visit, I waited until they opened right at noon and managed to have my pizza about two minutes after I got to the register. I was in and out within five minutes. This is great because the parking in front is for 30 minutes only.
To find out what pizza they’re serving that day, go to their website and click on pizza. Here are descriptions of pizzas from my recent visits.
- Cauliflower, caramelized onions, pistachios, mozzarella cheese, garlic olive oil, Italian parsley (there was another cheese, but I’ve since forgotten what it was)
- Red bell pepper, red onions, kalamata olives, mozzarella cheese, feta cheese, garlic olive oil, Italian parsley
Hot pizzas and light bake pizzas are available for ordering. In 2008, the prices are $2.50 per slice, $10 half a pizza, $20 whole pizza. Still yummy and oh so good. It’s a must try if you’re in Berkeley.
More about the co-op: The co-op offers a wide selection of cheeses and even allows tasting. It’s wholly owned by its members. The beginning of the cheese onion curry bread came about when they had to decide what to do with leftover cheese scraps. The original Cheese Board collective began and soon expanded to grow a Cheese Board Pizza Collective as well. More history can be found on their website.
From the cheese board side:
- Corn Cherry Scones – These scones are light in texture and large in size. Large cherries are baked into a corn scone. Topped with a little bit of sugar, they’re not too sweet and are quite good. $1.50
- Sourdough Cheese Rolls – The cheese is baked on top of these rolls, and the flavor is very good. They don’t keep for long, but are still worth a try if you eat them right away. $1.50
Cheese Board Pizza – you won’t be disappointed. It’s one of the best.
Monday, October 5, 2009
Luscious Dumplings - Chinese, San Gabriel
Best Noodles and Dumplings, Los Angeles
704 W. Las Tunas Drive #4
San Gabriel CA 91776
(626) 282-8695
Parking: in shopping center parking lot
Last Visited: February 22, 2004
Food: 4 to 5 stars
Atmosphere: 3 to 4 stars
Service: 3 stars
Price: $
Luscious Dumplings is located in a crowded shopping center, but is worth every effort and the wait. When The Lee’s brought us to Luscious Dumplings, there was already a crowd forming for lunch, and it’s no wonder. I would call them Scrumptious Dumplings if they let me name them.
The décor is simple with light colored faux wood panels and matching wood tables and chairs. The decorations are simple and the overall restaurant is bright with light streaming in from the windows. There is capacity for about 40 to 50 people at most.
The restaurant is run by a father and three sons. During my visit, I only caught a glimpse of the father, and the two sons were serving the guests. Service is not excellent, but you’re really visiting for the dumplings and noodles. The young men are fast and furious, but not sloppy - it’s just not the gentle service you might expect of a five star restaurant. You might even catch the brothers playfully do a kung foo fighting stance toward one another during off moments. It’s a family restaurant run by family and for family.
Tea is served in teacups for small tables and Styrofoam cups for larger tables. The servers fill your cups as they check on the tables. You get a sheet of paper with the menu choices written on it and you can select the quantity and size you want to have. Food arrives quickly after ordering. While waiting, you’ll receive a small appetizer dish that contains chopped celery, boiled peanuts, and other vegetables that have been marinated with a slightly spicy sauce.
- Sliced Beef Tripe with Chili Oil Flavor - Tripe is very very thinly sliced. More thin than I’ve ever seen tripe sliced before. This helps each piece to absorb the flavor of the chili oil and chili flakes as well as the chopped cilantro. A lovely presentation of tripe with red and green. It’s a great tasting dish. $3
- Flavors Stewed Bean Curd – Dried bean curd is stewed in a five spice marinade. The bean curd is warm and infused with so much flavor. It’s another great dish. $3
- Minced Pork Noodles with Mushrooms – This dish came without soup. Pork is minced and sautéed with mushrooms and poured over noodles. The flavor of the mushrooms is delicate and the combination goes well with the noodles. Good.
Noodles in Soup with small Bok Choy– Many flavors/choices were available. We tried four of the six. All the noodles are uniform in length and diameter. They’re absolutely positively fresh and you can taste the difference. All the noodles are made al dente to just the right texture. Noodle soup is available in large bowls ($5) or regular bowls ($3.50).
- Salted Pork Slices with Noodles in Soup – Pork is thickly sliced and marinated in a salt/fish sauce. It’s a simple recipe, but it’s difficult to keep the pork tender. Luscious Dumplings does an excellent job with this recipe. The pork is served with the noodles and bok choy in a light broth. The flavor of the pork is distinct, but it doesn’t engulf the delicate broth. Very good.
- Flavors Stewed Beef with Noodles in Soup/Stewed Beef Brisket with Noodles in Soup – Both of these two flavors seemed very similar to me. After trying one after another, I still couldn’t distinguish the two. Both are very good with tender beef and a savory broth. The beef is stewed in a strong five spice flavoring so that its completely infused. Again, the noodles are great as they absorb the flavor of the meat.
- Beef Tendon with Hot and Sour Sauce on Noodles, Soup Separate – Well, we never got the soup with this one, more than likely because we had so many soup dishes already. The beef tendons are tender and succulent. The hot part of the sauce is a dollop of Chinese chili sauce, and the sour is light. Since one of the people at our table couldn’t eat spicy food, we took out the chili sauce, but there’s still a subtle hint of spiciness which combined with the sour makes a unique flavor that combines well with the noodles.
Enough about everything else – now onto the dumplings. Each dish contains ten dumplings.
- Chive, Pork, and Shrimp Dumplings – The pork is ground and shrimp and chopped chives are added to create the dumpling filling. The flavor of the chives is strong, but it doesn’t overpower the dumplings. The meat in the filling is loose and tender (not dense like other places) and the filling is juicy. The wrapper is just the right thickness. The combination of ingredients creates wonderful dumplings.
- Cabbage, Pork, and Shrimp Dumplings – The flavor of the cabbage is less distinct than the chive as above. Otherwise everything else I said about the dumplings above applies here. Great.
- Fried Dumplings with Napa cabbage, pork and sole – These dumplings are a little different looking than what I expected. They’re pan fried until golden brown on one side. They’re so juicy inside and the heat from cooking the dumplings stays in the dumpling for a while. Excellent.
Luscious Dumplings also has combination meals available – dumplings and noodles together. They’re a great bargain at only $5 each.
The only thing I would change is having teapots at each table. This would be much more convenient. The other thing I would like is for Luscious Dumplings to offer more locations. The food is so excellent that I wish I could go more frequently. It’s oh so good – unforgettably fresh and wonderful – this is a must try!
Aperitif 2007-2009
July 6, 2008
The style of serving dim sum in the San Francisco Bay Area has changed dramatically over the last two decades. As a kid, I remember those large stainless carts, about the size of a shopping cart, weaving through the aisles of restaurants as the waitstaff shouted out the dishes she was carting around. However, over time, the carts have reduced greatly, therefore maximizing the ratio of revenue to square footage of the facility as the aisles no longer need to accommodate the carts. Instead, now you have people carrying trays of steaming hot goodies, or items covered in plastic covers. Although it means more crowded restaurants in some cases, it usually means you won't get bumped by a steaming cart. This change has also translated into perhaps fresher food as the waitstaff now needs to make more frequent runs to the kitchen rather than maneuvering the same cart around the restaurant. The days of the cart haven't disappeared, but there are few carts for sure. And less challenges related to cart parking and bumper carts too.
February 18, 2008
I went and enjoyed some dim sum recently and saw a non-Asian couple come into the restaurant and sit down. There was nothing unusual about their arrival at first, but perhaps it's because I've been taking so many tests lately that I had exams on the brain. As they started looking at the dim sum menu, their face turned blank, their brows changed, and you could see the deer in the headlights expression come upon them. It's just how I feel each time I take an exam. Oh how I wanted to offer help, but you could see their tension lift as they picked up a cell phone and called a friend for help. The phone a friend option not only works for television games, but for dim sum menu assistance as well.
September 28, 2007
I was watching the Barefoot Contessa the other day and she was talking about how she made her husband a large shoebox of chocolate brownies when they first started dating. She called this gesture of giving away brownies the culinary equivalent of a low cut dress. I found this analogy terribly amusing :) and thought I would share it here in case you might be considering a romantic way to get someone's attention.
September 4, 2007
I've been reading articles about companies that have emotional requirements - for example, when you're at the Safeway checkout counter and the person thanks you for shopping by name with a smile. One article talked about two restaurant critic's view (don't try this at home - it's pretty rude and you don't want any retaliation, but it was interesting to read even though I don't agree with the approach). From Unterman & Sensor, 1984 - "Nothing can put a damper on a meal quicker than having a water bug you with "Hi, my name's Bruce" and continuing with "Is everything satisfactory?" about twenty times. When you see that sort of behavior going on at other tables, bring out a good put-down line. We've found one that works: as soon as the waiter walks up, stick out your hand and say in a cheerful a voice you can manage, "Hi, my name's Dave and I'm your customer tonight." That's guaranteed to stop them speechless. " I suppose that's one way of going about it...
July 1, 2007
Americans have had quite the influence on food. From fortune cookies that didn't exist in China to Greek salads that have lettuce, when they don't have lettuce in the authentic Greek salad in Greece, you can see how food changes once it travels. Food is customized to fit the palates of the customers in a specific region. Somehow, it's harder to find spicy Malaysian food in California while in Malaysia, it seems like everything is spicy. So think about what foods we know here that don't exist in the old country. You might be surprised to find out that it's an American creation.
March 5, 2007
Shocking service? Have I got a story for you. I recently went to a restaurant where it took about fifteen minutes for the server to come to the table, another half an hour for the salad we ordered to arrive, and another half an hour after that for the server to tell us they were out of one of the side dishes I ordered. If that's not enough to make you disturbed, we were served our BBQ ribs without the BBQ sauce. Now, is this the fault of the kitchen or the server? Well, some things you can forgive, but both have a hand in the situation. The business of running a kitchen is not an easy task. There is much to do including timing those 'to go' orders so you don't put them ahead of those placed by your customers sitting at tables. The unity plan - everyone has a job to do and the end goal is the same - make your customer delighted to have dined at your restaurant. Yet, some establishments still miss the point. Service - remember to treat your customer like royalty.
February 18, 2007
It was a bit of a late start this month due to some server problems, but trAde is back. This month, we feature some Chinese restaurants in honor of Chinese New Year's! This is the Year of the Pig. To share some Chinese tradition with you, the New Year's Day meals are traditionally comprised of vegetarian dishes. This avoids killing animals and so you won't have death involved on the first day of the new year. Today, the tradition for some has morphed into having a typical Chinese vegetarian dish served side by side with meat dishes. No matter what traditions you hold, if you are enjoying some eats, know that you are blessed. Happy New Year!
January 4, 2007
The number of new ethic restaurants in the North Bay seem to be growing at a faster pace than usual. As of late, more pupuserias have appeared along with more Vietnamese restaurants. It's a welcome change in Sonoma County and a great way for people to explore new cuisine. For the month of January, trAde will feature those ethic restaurants that are new to the Sonoma County scene.
Aperitif 2005-2006
It's amazing to see how various Japanese restaurants showcase their sushi. For some, it's about rolls and hot concoctions. For the purist, it's about the fine quality of the sashimi and always, it's about the presentation. If only other Asian cuisine could develop the same quality of presentation at more everyday restaurants, as opposed to the beautiful decorations found only at the finest Chinese restaurants. I think people would pay for greater attention to atmosphere and to the china itself. For example, there are beautifully carved carrots, tomato roses, and squash, but these are rarely seen in Chinese restaurants. On the other hand, a number of Japanese places are using the dish itself as a point of presentation. Similarly, you don't see the emphasis on presentation at Thai or Vietnamese restaurants either, though both have become quite mainstream, at least in California. It's interesting to see how people think tempura should taste and look - certainly, some of the local restaurants in suburbia could use some improvement - their thick batters create a large and heavy coating. Hopefully there will be improvement as people continue to develop their taste for it and what it should really be like.
November 2, 2006
Japanese cuisine in California has managed to find a unique niche serving sushi, sashimi, hot dishes, and fusion cuisine. Unlike other Asian cuisine, Japanese cuisine has managed to elevate its presentation and style to the level of European restaurants and cuisine. Pricing, though still affordable in many sushi boat style restaurants, is naturally elevated because of decor, atmosphere, and presentation of dishes. It's admirable how Japanese food has been able to sustain its high quality and master the art of serving food in American and European flare. One of my favorites is fresh, clean flavored sushi. It's unmatched in quality of fish and the presentation is typically simple. Horseneck clam and other more exotic sushi is particularly inviting when the chef goes to the fish market daily and lets you know what is and is not fresh. This special attention is worthy of praise.
October 22, 2006
The more you eat out, the more likely you're going to see more foreign objects in your food. You're probably thinking - okay, but I never have foreign objects in my food. That may be the case, but that's because the rest of us are finding it in our food. So for almost three decades, I have been eating out at numerous restaurants. So far, I've seen band aids (that wasn't in mine, but I saw it in another person's soup), fragments of metal scrubbers, that little towel found underneath prepackaged raw meat, and a clothespin, amongst other things. Today, I heard about a nut (as in nuts and bolts) found in pasta. The list could go on and on. Be wary of the foreign object, but don't let it deter you from eating out.
September 5, 2006
Does the rate at which others around you eat affect the rate with which you eat your food too? I noticed in cafeteria style settings, if multiple people next to me eat quickly, I may also start to pick up the pace. It's an interesting phenomenon. If only one person around you eats fast, and the rest eat slower, does your own rate stay the same? It appears that if one person is eating faster or slower, I am able to control my pace. If multiple people eat faster, I somehow notice that I'm picking up the pace too, as though I too am in a hurry. I wonder if there are eating rate studies. Eating faster really bites into the time needed for chewing your food more to better digestion.
July 4, 2006
The inexperienced restaurant owner - there is a lot to learn. I went to a brand new restaurant this weekend. They had only been open for about three days. There were dishes at tables that had not been bussed, and the dishes remained there the entire time of my visit. It's not even that the people left a few minutes before. It's a bad first impression and a sign of lack of experience or laziness. The second item that caught my eye during this visit was the lack of equal proportions. We ordered two desserts - one came out quite larger than the other. This is great for the person who gets the bigger one, but it's part of uniformity - without it, you'll feel that one is a better deal while the other person is getting shorted. It's all part of experienced public serving.
May 22, 2006
The manager/owner - It's a pretty tough job to set expectations for an entire establishment. When it's a small place, it's definitely easier to control, since usually, it's only a handful of people, and though the atmosphere in the kitchen is almost frantic, the service is still under your control. As the number of employees and patrons grow, it becomes a more difficult job to monitor all that is taking place. It's also difficult to be in the position of visibly being the owner. What do I mean by this? Well, if people know you own the place, you will not only get showered with compliments, but also complaints. Furthermore, people will expect that you be nice. And rightfully so. There's a lot to be said about an owner who knows his or her customers and can build relationship with them. It's even better when they remember names. The owner can make or break the business in terms of how they train their staff, how they set the stage for responding to events, and how they conduct their business. To the great owners and managers out there, I salute you.
January 1, 2006
My coworker has been telling me about how his children have palates that are particularly sensitive to spicy food and flavorful food. Even items with too many spices or flavors is considered 'adult food' in their minds. I would encourage you to continue to challenge your children (and timid friends) to be adventurous. One dear friend told me about how her grandchild has been told that tofu is Chinese bubblegum. I suppose if you can allow children to believe in Santa, you can allow them to believe in Chinese bubblegum. Anyhow, he's eating the tofu, so if you have kids that are afraid of the word tofu, let them try out some Chinese bubblegum.July 18, 2005Quote of Note: "One cannot think well, love well, sleep well, if one has not dined well." - Virginia Woolf I could not agree more. A happy stomach makes everything else pretty happy :)
June 6, 2005
It's always interesting what stereotypes have been created and how they began. Food stereotypes continue to persist. Chinese food is associated with MSG, sweet and sour dishes, and wontons. Mexican food is often thought of as beans and burritos. Japanese food is sushi. Thai food is satay and curry. American food is meat loaf and fried chicken. In reality, there's just so much more. Many regions have large varieties of seafood. Asian countries especially China, Japan, Thailand, and the like have lots of seafood to offer. Mexico also offers a lot of seafood. Fortunately, people seem to be more savvy with ethnic food nowadays, and as more people become acquainted with different flavors, hopefully a better quality of food will appear.
May 3, 2005
I noticed I seldom frequent buffets nowadays. I wonder if it was the experience of college dorm food that quenched the desire to go to buffets. At the time, it seemed like I could get so much food, and yet, I hardly wanted any of it. I know I stopped going to those all you can eat salad bars after my college dining commons experience. And it used to be that I could stuff myself silly. Maybe my stomach just can't take it anymore - gorging myself to no end. It's part of the shifting changes to our bodies as we age, or maybe just the change in mindset that less sometimes is enough.
March 14, 2005
It's always interesting what stereotypes have been created and how they began. Food stereotypes continue to persist. Chinese food is associated with MSG, sweet and sour dishes, and wontons. Mexican food is often thought of as beans and burritos. Japanese food is sushi. Thai food is satay and curry. American food is meat loaf and fried chicken. In reality, there's just so much more. Many regions have large varieties of seafood. Asian countries especially China, Japan, Thailand, and the like have lots of seafood to offer. Mexico also offers a lot of seafood. Fortunately, people seem to be more savvy with ethnic food nowadays, and as more people become acquainted with different flavors, hopefully a better quality of food will appear.
February 22, 2005
California has completely spoiled me in terms of the dining experience. With the requirement that restaurants be non-smoking, I had forgotten how second hand smoke inhibits my senses. As the people at the table next to me chain smoked through their entire meal, I became obsessed with trying to block the smoke from entering my nostrils, and was entirely unsuccessful. I could no longer fully smell the aroma of the food I was eating, nor could I enjoy the meal without the taste of smoke in my mouth. Granted, there's good smoke and bad smoke. Smoke from a smoker containing salmon or chicken is one thing. For me, being a non-smoker, cigarette smoke just doesn't compliment a meal. Restaurants that think having a smoking and non-smoking section separated by a planter box is effective - well, I have more thoughts than I can write about. Being back home helps me appreciate the smoke free restaurant environments. Alas, to breathe clean air again (at least while dining).
February 4, 2005
Fun food is often some of the best food. Did you notice that when you have to build it yourself (build your own sundaes, mu shu pork, nachos, or whatever it may be) that you have a great time with those around you and the food just tastes better? I had some wonderful wraps recently. Not only was it a new experience in ethnic food, but it was a new way to see this dish served in a restaurant and a new cultural experience. I left the restaurant with my spirits lifted, not only because my stomach was full, but I had gained new insights into a different culture. I also gained a whole new meaning to the words 'food pyramid'.
Sunday, October 4, 2009
The scoop on Taki Sushi - El Cerrito
Taki Sushi in El Cerrito is (just up San Pablo from Berkeley) considered one of the East Bay's "hidden gems," and is renown for its high-quality fish, fried oysters and generous portions.
Taki is run by Kaz, the son of the former owner of Yusan, one of the best pure sushi restaurants ever, and his former apprentice Thomas. Kaz's father sold Yusan about two years ago just before he passed away, but Kaz and Thomas have worked to "capture the soul" of Yusan in their new venture.
Morty's Deli - San Francisco
280 Golden Gate Ave
San Francisco CA 94102
(415) 567-3354
Parking: street parking, pay parking lot nearby
Hours: Monday - Thursday, 8am - 8pm; Friday 8am - 6pm
http://mortysdeli.com/
Food: 4 stars
Atmosphere: 3 stars
Service: 4 stars
Price: $ to $$
Last Visited: September 29, 2009
I had a meeting near the Civic Center and was surfing the web for a place to have lunch and happened upon Morty's Deli. There were many references to their reuben sandwich and I couldn't resist trying it.
Walking in the area, there are a number of options, particularly Vietnamese, and you might just pass by Morty's without a second thought. If it weren't for that yellow ring around that sweet face on the window, you might miss it entirely.
I arrived at 11:45 am just before the lunch crowd rushed in. Upon entering, things are a little on the brown side. There are higher tables with stools on the immediate right, booths next to the window and in the nook to your left, and several tables down the middle of the deli. It's cozy, clean, and the service is friendly. I looked at the blackboard behind the deli counter listing hot sandwiches, cold sandwiches, salads, soups, and a few other sides and although many things sounded delicious, I had to get the reuben and I was in for a treat.
The staff is efficient and know a newbie when they see one. That look in your eye as you try to navigate the chalkboard, but they're friendly and either help the next person if the place is busy or let you decide if there's nobody in line.
From an initial glance at the other patron's food, you can see that salads are fresh and good-sized and the cold sandwiches are also piled high with delicious meats. They also have vegetarian options available like the Soy Reuben and the Sloppy Soyrizo Joe.
- Reuben Sandwich - A scrumptious sandwich which if heaven had food and you wanted to know how a real sandwich could taste - this would be just perfect. Rye bread is buttered on the outside and grilled until just crisp. You get a choice of pastrami or corned beef, and I chose corned beef. The meat is sliced thin and piled on thick with warm sauerkraut, swiss cheese, and just the right amount of Russian dressing. Each bite melts in your mouth, and your hands get progressively wet from the drippings. I noticed that I kept eating faster and faster probably to just enjoy it in its state of perfection before it got soggy. Beautiful and the best reuben sandwich I've encountered. It also comes with a pickle spear. Just look at this goodness. $7.95 For my second visit, I went back to try some french fries and the 174, their other most popular sandwich.
- 174 Grilled Roast Beef - A toasted sub roll contains grilled roast beef, cheddar cheese, caramelized onions, chipotle aioli, and peppers. The combination of the onions, peppers, and aioli give a wonderfully sweet flavor combination that is subtely spicy and not overpowering. And of course, the toasted bread and juicy meat give those feelings of comfort and home that make you feel warm inside. It a great sandwich for people who want to try something new and love roast beef. Just like the reuben, the 174 is sure to fill your stomach. $7.95
- French Fries - Crispy and fried in fresh oil, the french fries were delicious too. A great accompaniment as long as you have room to eat it all. $2.35Other delightful options include meatball sandwiches, and other treats named The Loin (after the area which they are located), Pop's Classic, Little Italy, and more. The website describes all of these.
I would definitely return to Morty's if I'm in San Francisco on a weekday. The reuben sandwich is incredible and certainly worth a try. Don't wait - it's one awesome melt in your mouth bite after another.